2. Place the almonds, sugar, semolina, and 6 tablespoons of the orange flower
water in a large mixing bowl and knead to a soft dough. If it's too stiff add 1
or 2 tablespoons orange flower water.

3. Break off small pieces of the dough (about the size of a walnut) and mould
into pear shapes then insert 1 clove at the end of each to represent the stalk.
Arrange upright on the baking sheets and bake for 20 minutes, covering with
parchment paper after 10 minutes if the tops seem to be browning too quickly.
Remove from the oven and allow to cool.

3. When the almond pears are cool, dip them very briefly into the remaining
orange flower water and then coat with icing sugar. After a few minutes coat
them again in icing sugar.